Physicochemical properties, antioxidant activities, and binding behavior of 3,5-di-O-caffeoylquinic acid with beta-lactoglobulin colloidal particles

文献类型： 外文期刊

第一作者： Makori, Shadrack Isaboke

作者： Makori, Shadrack Isaboke;Mu, Tai-Hua;Sun, Hong-Nan;Makori, Shadrack Isaboke

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关键词： Colloidal particles; Antioxidant activity; beta-Lactoglobulin; 3,5-di-O-caffeoylquinic acid; Physicochemical properties

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2021 年 347 卷

页码：

收录情况： SCI

摘要： Milk proteins and polyphenols are increasingly being studied as functional ingredients due to the epidemiologically-proved health benefits. In this study, composite beta-lactoglobulin (beta-lg) or beta-lactoglobulin nanoparticles (beta-lgNPs)-3,5-di-O-caffeoylquinic acid (3,5diCQA) with superior physicochemical and antioxidant activity (AA) were produced using beta-lg and 3,5-di-O-caffeoylquinic acid. The main interactions between beta-lg or beta-lgNPs with 3,5diCQA were hydrogen bonding and hydrophobic effects. The 3,5diCQA caused a decrease in a-helix and beta-sheet structure with a corresponding increase in unordered structure. Compared to beta-lg alone, composite beta-lg or beta-lgNPs-3,5diCQA slightly decreased the particle size but increased their negative surface potentials especially for beta-lg or beta-lgNPs at a molar ratio of 5:1. The addition of 3,5diCQA appreciably improved the AA in a dose-dependent manner. These results shed light on the structural, physicochemical, and AA of composite beta-lg or beta-lgNPs-3,5diCQA non-covalent complexes, important for application as functional ingredients in food solutions as well as in the pharmaceutical industry.

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